Using the Kenwood Food Processor with the slicer attachment, slice capsicum, carrot and leek. Set aside.

Coat crayfish with potato starch, then deep fry in pot of hot oil for 4 to 6 minutes until crispy. Drain off excess oil on a plate lined with paper towels and set aside.

In a pan on medium heat, heat 2 Tbsp vegetable oil and fry half of the shallots and garlic. Once fragrant, add ginger, light soy sauce, dark soy sauce, oyster sauce and Shaoxing wine. Mix well before adding water. Season to taste with light soy sauce and oyster sauce, if needed.

Add crayfish to pan and submerge in the sauce. Let it simmer for 10 minutes.

In a separate pan on medium heat, heat 2 Tbsp vegetable oil. Fry remaining shallots and garlic until fragrant. Add capsicum, carrots, leeks, bok choy and mushrooms. Stir-fry for 2 to 3 minutes until tender crisp. Season to taste with light soy sauce, if needed.

In a pot of boiling water, cook noodles for 1 to 2 minutes until al-dente. Drain and remove from water.

Add noodles into pan with stir-fried vegetables and let it braise for 1 minute. Serve noodles with crayfish and garnish with sliced spring onion.